Tomato Simmered With Cognac

• 4 (1/4 lb) tomatoes, medium-large weighing about 1/4 pound each
• 3 cups water
• 1 cup sugar
• 1 teaspoon salt
• 2 tablespoons cognac (to taste) or 2 tablespoons brandy (to taste)

1. Blanch the tomatoes in a large pan of boiling water for about 15 seconds, remove and place in the cold water.
2. As soon as the tomatoes are cool enough to handle, peel.
3. Put the 3 cups water, sugar and salt into a large saucepan and bring to boil.
4. Add the tomatoes and simmer gently until they are tender.
5. Remove from the heat, add the cognac and leave to cool.
6. Refrigerate until serving in a glass bowl with a little syrup around each tomato.

tomatoes, water, sugar, salt, cognac

Taken from www.food.com/recipe/tomato-simmered-with-cognac-173408 (may not work)